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I have found that the critical thing with cooking pastry is putting it a preheated hot oven. I also recall issues with pastry having lain in the fridge for a few days. It doesn't tend to puff up so much after that.


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I make individual chicken pot pies using fresh puff pastry I made myself. Although it's not absolutely required, I always blind bake the crust bottoms. It makes for a more consistently crispy and flake crust too and bottom, and since I make individual pot pies, the bottom is what people see on their plate when serving. Additionally, the blind baking assures ...


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A Google search led to Pepperidge Farm's recipe for Chicken Pot Pie. Since they are the big name in the US for puff pastry, I tend to trust them. They recommend lining the pan with a defrosted, lightly rolled sheet of puff pastry and pricking it with a fork before blind baking covered with aluminum foil for 25 minutes at 400F (~200C). Don't use pie weights, ...



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